I haven’t updated in ages! I don’t even know where the time has gone since my last post, what was it… a month ago! Yonks! I don’t know why I’m shouting everything in my head, nor do I know why I started saying “yonks” today. It’s like one of those things you do ironically, then it just becomes a bloody embarrassing habit you can’t kick.
Totes. That’s another one that stuck on me.
Quiche is the other thing. I never used to eat quiche, but lately it seems like the only thing I order when I go out to eat! There we go, there’s another exclamation point. But, seriously, how did I not love quiche until recently?
I’ve been saving this recipe in my bank for a while now, mostly as I’ve been far too caught up with being a functional and social human being that I haven’t had time to just sit at my desk and type this post up. LIES! I’ve been scrolling down my T dash for days on end and can’t seem to tear myself away. That, my friends, is the ugly truth.
Let’s quit with the crazy (as if) and get to the recipe:
Roasted Peppers, Eggplant, and Fennel Quiche
- Ready-to-roll puff pastry (*gasp* ready to roll? Whatever, ain’t nobody got time for dat)
- 1 cup grated parmesan cheese
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 medium sized eggplants, sliced
- 2 cloves garlic, crushed
- Olive oil
- Red wine vinegar
- Salt & pepper
- 1 fennel bulb, sliced
- 3 large eggs
- 150ml milk
- 4 tbsp double cream
- 1 cup sliced cherry tomatoes
- Follow the instructions for the pastry, and roll into a prepared pie dish
- Brush with melted butter, then cover the base with shredded cheese (you can use any cheese, I just happened to have Parm on hand that day though I prefer stronger cheeses)
- Preheat the oven to 180C, toss the sliced peppers, eggplants, and garlic into a baking tray and coat with olive oil, red wine vinegar, salt and pepper. Roast the vegetables for roughly 15 minutes in the oven, or until the aroma fills your belly with rumbling hunger
- While waiting for the other vegetables to cook, cook the sliced fennel in a knob of butter and olive oil until soft. Season with salt and pepper to taste as you cook.
- When all the vegetables are ready, just mix them up together and layer into the waiting crust over the cheese, and add tomatoes
- Then in a medium sized bowl, whisk the eggs, milk, and double cream to create the custard. Pour this mixture over the vegetables, and cover with more cheese
- Pop into the oven and bake for 180C/fan for 30 minutes or until the custard has set. Cool on a wire rack and serve with fresh lettuce and a balsamic glaze dressing